Start the night before so all the flavours will be given a chance to develop

Put all ingredients into a large mixing bowl,

Stir and mix these together very thoroughly

Cover the bowl with a clean cloth and leave the mixture in a cool place for 12 hours or overnight

Pre-heat the oven 225°F,120°C

Cover the bowl loosely with foil and place in the oven for 3 hours.

When you remove the mincemeat from the oven, it will appear to be swimming in fat.

As it cools stir it from time to time; the fat will coagulate

This coats all the fruits, including the apples and cranberries, and seals in the juices. This is how it should be and in no way affects the superb flavour.

When the mincemeat is quite cold, you can stir in 6 tablespoons brandy, if you like

Pack into the clean, dry jars, cover with wax discs and seal.

Don't forget to put the labels on when the mincemeat is cold or they'll simply peel off.

It will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making

To prepare the jars for the mincemeat, Wash in mild, soapy water, rinse and dry them thoroughly Place on a tray in an oven pre-heated to gas mark 4, 350°F (180°C).Leave for 5 minutes, by which time they will be sterilised.

About Me

Welcome to my little corner of the world. I'm a Welsh girl, who married my American sweetheart in 2014 and started a new life in California. Im an old fashioned girl, striving to keep old fashioned values. My life revolves around my Faith, my Family and my Friends. I am a Happy Homemaker and an Organizing Freak
I won my battle with Ovarian Cancer in September 2017 x